Jalapeño and beer brined pork chops

“Are you familiar with the pork chop theory?” asked food writer Virginia Willis. I admitted that I was not. “Let me explain,” she said. And then she did.

Before I tell you about the pork chop theory, however, let me just say that that illuminating conversation was just one of many I had last week in Austin while attending the International Association of Culinary Professionals annual conference. This gathering, which draws large crowds (over 800 were in attendance this year), is not one that I would normally be attracted to as I prefer smaller events. But when I saw that the conference was going to be held in my home state I knew that I had to attend.

While I’m still processing all that I learned, one thing that gave me joy was seeing first-time visitors to Texas fall in love with our great state. Despite the triple-digit temperatures, the conference attendees took to the Austin streets on foot and on bikes—sampling barbecue, tacos and ice cream, among many other excellent dishes on offer. In between sessions, people would gather in groups and compare notes about where they’d eaten that day—insisting that if one hadn’t been to a favorite place yet they must go soon. It made me smile to see people flush with discovery.

But besides the thrill of seeing people fall in love with my home state, the conference also gave me an opportunity to connect with far-flung friends that I usually communicate with only online. Sure, I’ve had many substantive conversations with friends over email, Twitter or Facebook, but there’s something to be said about the power of meeting in person and sharing a hug and a meal. One such meal was held at Lambert’s, a downtown Austin restaurant that specializes in upscale Texan home cooking and barbecue. The temperature had dropped, so we sat on the patio enjoying a gentle breeze coming off of Lady Bird Lake. While spearing our forks into large plates filled with ranch style beans, collard greens, sausages, ribs, and, yes, pork chops, we talked about community, sharing and giving thanks—the foundations for healthy relationships with both friends and colleagues.

Which leads me back to Virginia Willis and the pork chop theory. Willis, a veteran author, was giving me tips about what to expect when my book is published, emphasizing how all authors can help each other. To illustrate her point, she quoted Nathalie Dupree who came up with the pork chop premise.

According to Dupree, if you cook one pork chop in a pan on high heat it will burn. But if you cook two pork chops in a pan, the chops will cook evenly as each chop’s fat will feed the other. As Willis has written, “It’s the ultimate in giving, sharing, and developing mutually beneficial partnerships and relationships. It’s not about competition, it’s about sharing the fat, sharing the love.”

With that, I leave you with these jalapeño and beer brined pork chops. The fiery, flavorful brine makes for a tender and juicy chop, which can be pan fried, roasted or thrown on the grill. I like to serve them unadorned, but they would be also be terrific with a splash of green sauce or pico de gallo. But no matter how you serve them, just be sure to share the fat and share the love!

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Jalapeño and beer brined pork chops

Servings4

AuthorLisa Fain

Ingredients

4jalapeños, cut in half, lengthwise

6clovesgarlic, chopped

2tablespoonskosher salt

1teaspoonblack pepper

1tablespoonbrown sugar

2tablespoonslime juice

1/4cupcilantro

1 (12-ounce)bottle o Mexican lager

4medium, about 6-ounces each bone-in pork chops

1teaspoonvegetable oil

Instructions

In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro, and beer. Place the pork chops in the container and then add cold water until the chops are covered, about two cups. Place the container in the refrigerator, and let the pork chops marinate for at least 4 hours.

To cook the pork chops, remove from them from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 350 degrees. In a large ovenproof skillet, heat up the vegetable oil on medium heat. Remove the pork chops from the brine, shaking off any excess. Place the pork chops in the skillet, and cook on each side for 5 minutes. Place the skillet in the oven, and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145° F. Allow to rest for 10 minutes before serving.

Alternatively, you can cook them on the grill about 10 minutes per side, or until a thermometer reads 145° F. Allow to rest for 10 minutes before serving.

Recipe Notes

If you don’t want to use beer, ginger ale or cider would be a good substitute.

Then I will name my new discovery "the bacon corollary." Which is to use yesterday's bacon fat to cook today's bacon in. More even cooking, less chance of scorching, less chance of under-cooked areas. And it's not any fattier if you drain it like always.

I'm very excited that your cookbook is coming out so soon! I found your blog a few months ago and have been enjoying your recipes (I am now bound by solemn oath to make breakfast jalepeno/cheese casserole every weekend for boyfriend and friends). I grew up in Austin and now live in Albuquerque so I appreciate your use of peppers, something other cooks take too lightly!

I had pan roasted (seared and then in a hot oven for 8 minutes) two beautiful locally grown pork chops, just last Sunday! The two to the pan was perfect, but I am certainly sorry not to have your brine recipe before then. Nothing to do, but pick up more chops!

You always have a way of making me miss Texas (though I'll never get used to hearing folks call it Lady Bird Lake, as dear as the woman is to my heart).

I've always been a spicy mustard pork chop marinater (and made a nice mustard cream gravy with all those pan drippings) until I tried brining for the first time this past winter; you might well have me converted with this recipe!

I hope you don't mind – I borrowed bits of your post today in my own blog. Not to worry in that I gave you full credit with links, shout out and all that good stuff. But the pork chop theory was too good to not share! If you have concerns with it, please let me know and I'll remove it. Its at mrsculater.com. Really enjoyed this post – thanks,

While I was writing my photo book, I was also photographing Virginia's upcoming cookbook and witnessed first hand the application of the pork chop theory. Except there were not 2 pork chops in the pan that week but at least 6 … and that made it even more awesome.I am really thrilled when people I admire finally meet 🙂Lovely post Lisa!

Absolutely flippin amazing! I thing my husband re-fell in love with me. I served them with pico de gallo (which your recipe was exactly like the one I use when making salsa) and corn on the cob and RANCH BEANS! I had no idea you couldn't get them everywhere! ( I am in south CA)I am a home sick Texan though I have never lived there. Is that possible!? Thank you for being out there on the interweb. I love you!Michelle

I am excited to try this, Lisa. I consider pork chops a bete noir, but I confess to being last minute, so brining will be a new technique. Fortunately, Mexican lager is usually on hand in my fridge (which has moved to the Atlanta since I last wrote). Book! Sounds like my xmas gift problems are over. –susan.

These were the best pork chops I have ever had! We had this last night and have already planned to have them again next week when we have company over. Wish I had noticed this earlier it would have been perfect for Sunday dinner before we saw Ray Price at the Paramount Theatre in Austin. Thanks for the recipe.

Hi Lisa! I've been following your blog for a while. I love the chipotle mayo! I recently started a cooking blog and I wanted to try this recipe and post the results. I would link back to you of course. Do you mind? Thanks!!

Have made this and loved it- and getting your boo last fall definitely eased a tough move from Austin to South Carolina. 😉

Random question: Mis-remembered this and started prepping this marinade while thawing chicken breasts— any feedback on whether it would translate alright? Otherwise, may try and it and post back to the thread…

I've had this bookmarked for quite a while. I'm always paranoid about pork chops, because they always turn out a bit dry at home. I know the brine makes the difference, but still was nervous. I decided today was the day to try it. I also decided to use the grill method with some oak chips for smoky flavor. I pretty much semi-smoke/reverse sear anytime I grill meat.They turned out amazing. I don't know that I've ever had such tender, juicy pork chops at home.Thank you!!!

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